Ingredients

• 2 lb lean (at least 80%) ground beef
• 1 large onion, chopped (1 cup)
• 3 cloves garlic, finely chopped
• 1 can (28 oz) Muir Glen™ organic diced tomatoes, undrained
• 1 can (15 oz) tomato sauce
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano leaves
• 1 can (15 to 16 oz) Progresso™ black beans, drained, rinsed
• 1 can (15 to 16 oz) Progresso™ kidney beans, drained, rinsed

Instructions

1. In 4-quart saucepan, cook beef, onion and garlic over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown.
2. Stir in tomatoes, tomato sauce, chili powder, cumin and oregano. Heat to boiling. Reduce heat; simmer uncovered 1 hour, stirring occasionally.
3. Stir in beans. Heat to boiling. Reduce heat; simmer uncovered about 20 minutes, stirring occasionally, until desired thickness.
4. Refrigerate any remaining chili.
5. High Altitude (3500-6500 ft): No change.